In order to provide reheating of cooked food that leads to an improved result of the reheated food, e.g. meat, in a facilitated manner, an apparatus (10) for reheating cooked food is provided that comprises a container (12) for receiving food to be reheated, a sensing module (16), a heating module (18), and a processing unit (20). The sensing module is provided with an emitter arrangement (22) configured to emit at least light as first sensing radiation (SRA1) with a first sensing peak wavelength (SWL1), and light as second sensing radiation (SRA2) with a second sensing peak wavelength (SWL2). The first and the second sensing radiations have different reflecting characteristics in relation with fat and protein in the food, e.g. meat to be reheated. The sensing module is also provided with a sensor arrangement (24) configured to detect light with the first sensing peak wavelength and light with the second sensing peak wavelength wherein the light is reflected by the food. The heating module is configured to provide energy to the food arranged in the container by at least one heating radiation source (30) for heating the food in dependency of a determined fat/protein ratio. The processing unit is configured to determine the fat/protein ratio (32) of the food arranged in the container based on the detected light reflected by the food. The processing unit is configured to determine operating parameters (38) of the heating module, and to control the heating radiation source to emit light as first heating radiation (HRA1) with a first heating peak wavelength (HWL1), and light as second heating radiation (HRA2) with a second heating peak wavelength (HWL2). A power output of the first heating peak wavelength and the second heating peak wavelength is adapted to have a different absorption characteristics relating to fat and protein of the food/meat.La présente invention vise à réaliser le réchauffage dun aliment cuit, qui fournit un résultat amélioré de laliment réchauffé, p
